2023-09-09 14:34:42
A recipe by Hugo Saint-Jacques.
Difficulty level : Facile
Total yield: 4 portions
Preparation time : 15 to 20 minutes
INGREDIENTS
Rolls:
8 leaves of rice 4 cups (1 liter) cold water 8 leaves of Boston lettuce 2 small Lebanese cucumbers 2 peeled Nantes carrots 1 ripe mango 4 radishes 1 small red onion 12 mint leaves 1⁄2 bunch of coriander 2 cups (500ml) chicken cooked shredded 1⁄2 cup (125ml) kewpie mayonnaise
Sauce for dipping:
1 lime (juice and zest) 1⁄2 cup (125ml) Sweet chili sauce
PREPARATION
Cut the vegetables and mango into thin julienne strips and set aside to cool. Chop the coriander and set aside to cool. Shred the cooked chicken, then set aside to cool. Pour the water into a large bowl and soak the rice leaves for between 40 and 60 seconds. Then remove and drain any excess water and place them on a clean workstation*. Garnish with a lettuce leaf, julienne vegetables, mango, chicken, a dash of kewpie mayonnaise and finish with the fine herbs. Fold the sides of the rice paper over the toppings followed by the part close to you and roll while applying light pressure towards you to make a nice, tight roll. Repeat the operation for the following ones. For the sauce, combine all the ingredients together, season to taste and serve in small airtight containers for this purpose.
For lunches, the ideal is to wrap the rolls individually in plastic wrap.
*Be careful that the rice papers do not touch each other to avoid them sticking together.
Enjoy your food !
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#Spring #rolls #chicken #mint #crunchy #vegetables
